Hello fellow smokers

I just upgraded to a Backwoods Smoker G2 Party from a Coleman Bullet. Really excited about getting to know and use this smoker. Did an 18lb turkey over Thanksgiving using briquets and apple wood. Put in brine overnight, injected with a butter herb solution. Unfortunately I had not found this website or purchased Jeff's rub yet, but now I do and can't wait to try it out. Took about 4hrs, removed when breast reached 160 degrees and let rest for 30 minutes. Turkey was very juicy but not as smokey as I would like, even though I used apple wood throughout. For the most part I was able to keep temperature around 250 degrees +- 15. Would like to narrow the margins to 5 degrees. Going to cold smoke some cheese on Saturday, want to give them out on Christmas.

Ghostrider,
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

Apple is a very mild tasting smoke. That is probably why your turkey lacked in smoke flavor. I use apple mainly on cheeses that i want to have a very mild smoke flavor.

Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
Wolf

Glad you joined the group. The search bar at the top of any page is your best friend.About anything you wanna know about smoking/grilling/curing/brining/cutting or slicingand the list goes on has probably been posted. Remember to post a QVIEW of your smokes.We are all smoke junkies here and we have to get our fix. If you have questionsPost it and you will probably get 10 replies with 11 different answers. That isbecause their are so many different ways to make great Q...